This Banana Sponge Pudding with a Toffee Sauce uses a couple of overripe bananas. Make the simple Caramel Sauce with butter, dark sugar and cream and you have a delicious hot pudding for tea time.
One of my other favourite recipes for using up overripe bananas is this Hazelnut Banana Bread which can be served on its own or spread with delicious butter.
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Why You Will Like This Recipe.
- It uses ripe and overripe bananas, limiting food waste.
- The Toffee Sauce can be made in advance and kept in the fridge.
- It makes the ideal hot pudding with a hot Caramel Sauce.
Ingredients and Alternatives
This is just an overview of the ingredients I used and why I may have used them. See the recipe card below for a full list of ingredients and quantities.
For the Toffee Sauce
- Butter - Butter is better for taste. I used unsalted for this recipe
- Soft Dark Brown Sugar - Great for colour and Taste
- Double or single cream - I used double cream for this recipe but single cream is fine.
For the Banana Sponge Pudding
Butter - Unsalted and at room temperature. Block margarine is fine.
Soft Brown Sugar - Caster sugar is fine but the taste and colour of the sponge will be slightly different.
Eggs - Free Range and Organic if you can.
Self Raising Flour - This contains a raising agent. If you use Plain flour you will need to add some baking powder.
Ground Nutmeg - Mixed Spice or cinnamon are good alternatives.
Bananas - The riper the better.
Step by Step Instructions
Begin by making this very simple Toffee Sauce, it only takes three ingredients.
Step 1: In a large pan melt the butter and sugar over low heat. Gently simmer for a few minutes stirring occasionally taking care not to burn the sugar.
Step 2: Take off the heat and add the cream and mix until well combined.
Step 3: Cool a little and pour into a clean sterilised jar if you are not serving the Toffee Sauce until later. It will set firmly in the fridge so you may need to warm it gently again or give it a good mix before serving.
Preheat the oven to 180°C fan assisted oven. Grease and line a 10 inch x 8 inch square cake tin with baking parchment.
Step 4: Using an electric mixer, beat together the butter and sugar until well mixed with a light fluffy texture. Gradually add the lightly beaten eggs, adding a little flour to help prevent curdling. Beat until well combined. Add the remaining flour, ground nutmeg, and mashed banana, and give everything a good mix until well combined.
Step 5: Pour the cake batter evenly into the prepared tin. Bake in the centre of the oven for approx 35 - 40 minutes, or until baked, testing the centre of the cake with a skewer until it comes out clean.
Leave to cool a little before serving with the Toffee Sauce and perhaps some vanilla icecream.
Storage
- Room Temperature: Keep in an airtight container for up to a couple of days.
- Fridge: Because of the fresh banana in the cake, it should ideally be kept in the fridge.
- Freezer: When wrapped well this Banana Sponge will freeze for a few weeks. Bring back to room temperature or warm in a moderate oven before serving.
Baker's Tips
- Tip 1 - If your Toffee Sauce has set too much, reheat it again in a small pan over a low heat
- Tip 2 - If you have any overripe bananas that you are not able to use, peel them, then slice into thick chunks and freeze them in bags or containers. Use for smoothies and banana ice cream.
Frequently Asked Questions
Very overripe Bananas have a much sweeter taste, making them ideal for baking pudding and cakes with them.
To freeze bananas, first, peel them then slice them into thick chunks. Open freeze the chunks on a baking tray then place them in a freezer bag or container and return them to the freezer.
More Dessert Recipes You May Like To Try
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients.
Recipe
Banana Sponge Pudding
Equipment
- 8 inch Square Cake Tin
- Baking Parchment
Ingredients
For the Toffee Sauce
- 150 g butter unsalted
- 150 g soft dark brown sugar
- 150 g double or single cream
For the Sponge Pudding.
- 200 g butter at room temperature
- 200 g soft brown sugar
- 3 Medium eggs lightly beaten
- 225 g Self Raising flour
- ½ teaspoon ground Nutmeg
- 2 large ripe bananas
Instructions
- In a large pan melt the butter and sugar over a low heat. Gently simmer for a few minutes stirring occasionally taking care not to burn the sugar.150 g butter, 150 g soft dark brown sugar
- Take off the heat and add the cream and mix until well combined.150 g double or single cream
- Cool a little and pour into a clean sterilised jar if you are not serving the Toffee Sauce until later. It will set firmly in the fridge so you may need to warm it gently again or give it a good mix before serving.
- Preheat the oven to 180°C fan assisted oven. Grease and line an 8 inch square cake tin with baking parchment.
- Using an electric mixer, beat together the butter and sugar until well mixed with a light fluffy texture.200 g butter at room temperature, 200 g soft brown sugar
- Gradually add the lightly beaten eggs, adding a little flour to help prevent curdling. Beat until well combined.3 Medium eggs lightly beaten
- Add the remaining flour, ground nutmeg, mashed banana and give everything a good mix until well combined.225 g Self Raising flour, ½ teaspoon ground Nutmeg, 2 large ripe bananas
- Pour the cake batter evenly into the prepared tin. Bake in the centre of the oven for approx 35 - 40 minutes, or until baked, testing the centre of the cake with a skewer until it comes out clean.
- Leave to cool a little before serving with the Toffee Sauce.
Your Private Notes
Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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